Vegan Vegetable Tart with Pine Nuts

Ingredients

• 200 g frozen vegan puff pastry
• 400 g Carrots
• 300 g leeks
• Salt
• pepper (ground)
• 0.5 tsp cayenne pepper
• 0.5 tsp lemon zest
• 2 tbsp Soy flour
• 150 ml soy cream
• 4 tbsp soy cream
• 1 tbsp pine nuts

Instructions

1. 1.

   Let the puff pastry thaw while arranging it side by side. Preheat the oven to 180°C with upper and lower heat. Peel the carrots and slice them thinly. Clean the leeks, wash them, and cut the white and light green parts into slanted narrow rings. Blanch the carrots in boiling salted water for about 3 minutes, then add the leeks and cook for another minute; drain, shock with ice water, and let drain.

2. 2.

   Roll out the puff pastry and cut a round disc of about 30 cm diameter. Cut the remaining dough into strips and twist them together. Rinse the tart pan cold and do not dry it. Place the puff pastry in the pan and form a rim from the twisted dough. Season the carrots and leeks with salt, pepper, cayenne pepper, and lemon zest, then spread them over the pastry. Mix the soy flour with 4 tbsp water. Whisk the soy cream into the mixture, season with salt and pepper, and pour it over the vegetables. Sprinkle with pine nuts and bake in the preheated oven for about 30 minutes. Remove, let cool briefly, release from the pan, and serve.